Zutaten für Most Divine Triple Chocolate Pie
- 1/2 cup (1 stick) cold shortening
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt + pinch salt
- 2 ounces semi-sweet chocolate
- 4-6 tablespoons ice water
- 1 envelope (1 tablespoon) unflavored gelatin
- 1/2 cup granulated sugar
- 1 teaspoon instant coffee powder
- 2 cups whole milk
- 2 large egg yolks
- 1/2 cup grated unsweetened chocolate + 4 ounces chopped unsweetened chocolate
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 2 cups heavy cream
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Zubereitung von Most Divine Triple Chocolate Pie
- **Chocolate Shell:**
- Preheat oven to 400°F (200°C).
- In a medium bowl, cut together 1/2 cup (1 stick) cold shortening, 1 1/2 cups all-purpose flour, and 1/4 teaspoon salt using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup unsweetened chocolate, grated.
- Sprinkle 4-6 tablespoons ice water over the mixture, mixing lightly until the dough just comes together. Do not overmix.
- Roll out the dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges.
- Bake for 12-15 minutes, or until lightly golden.
- Let the crust cool completely on a wire rack.
- **Filling:**
- In a medium saucepan, combine 1 envelope (1 tablespoon) unflavored gelatin, 1/4 cup granulated sugar, a pinch of salt, and 1 teaspoon instant coffee powder.
- Whisk in 2 cups whole milk and 2 large egg yolks.
- Add 4 ounces unsweetened chocolate, chopped.
- Cook over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is slightly thickened (about 5-7 minutes). Do not boil.
- Pour the mixture into a large bowl. Stir in 1 teaspoon vanilla extract.
- Refrigerate until the mixture mounds slightly (about 1-2 hours).
- In a clean bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until foamy.
- Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- In another clean bowl, beat 1 cup heavy cream until stiff peaks form.
- Gently fold the cooled chocolate mixture into the meringue, then fold in the whipped cream.
- Pour the filling into the cooled chocolate crust.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- **Topping:**
- In a small bowl, beat 1 cup heavy cream until stiff peaks form.
- Mound the whipped cream over the set pie.
- Grate 2 ounces semi-sweet chocolate over the whipped cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
59g
Fat
105g
Carbs
11g
